Orange Marmalade-Glazed Ham

credit: barefoot contessa

To say I LOVE baking ham is literally an understatement. And when I do, I then make Split Pea Soup the very next day with any leftover meat. And that is always amazing! Anyway, back to the baked ham. I usually make it with a nice brown sugar glaze but I found this recipe from Ina Garten and Oh My Gosh, it is now my favorite. I just had to share it with you in case you’ve missed it.

I happen to always have orange marmalade in my kitchen because I love to spread it on my toast instead of regular grape jam. It is such a nice flavor and it goes really well with many protein dishes, hence our ham recipe today. For this recipe I edited a couple of the ingredients to my liking which I found to be just perfect but you can follow Ina’s true recipe here. Just make the marmalade glaze, pour it over the ham and bake. How hard is that??!



  • 1 (9-12 lb) bone-in spiraled ham

  • 1 can sliced pineapple (reserve juices)

  • 1 cup pineapple juice & another 1/2 cup for glaze

  • 8 oz. orange marmalade

  • 2/3 cup light brown sugar (lightly packed)

  • 1/4 cup dijon mustard


  • Preheat the oven to 300°F. Place the ham fat side up in a large, shallow roasting pan. Pour one cup pineapple juice over the ham and roast for an hour.
  • Meanwhile, prepare the glaze. Combine the marmalade, brown sugar, mustard and 1/2 cup pineapple juice in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade has melted. Set aside.
  • Spoon two thirds of the glaze over the ham. Place the slices of pineapple on and around the ham. Raise the oven temperature to 325°. Bake the ham for another 40 minutes, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, slice, and serve hot or warm. 

I would add mashed potatoes and green beans to this beauty to make a full blown dinner spread. And if you’re feeling extra ambitious I suggest baking homemade biscuits too. Enjoy!


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